Peanut Butter Buckeye Cookie Cups

Ingredients

2 cups all purpose flour

2/3 cup unsweetened cocoa

1 teaspoon baking soda

3/4 teaspoon salt

2 eggs

2 teaspoons vanilla extract

1 cup softened unsalted butter

1 cup mini chocolate chips

1, 14 ounce can condensed milk

1/2 cup crunchy peanut butter

11 ounces white chocolate chips

1 teaspoon vanilla extract

1/4 teaspoon salt

1/3 cup heavy cream

1/2 cup plus 2 tablespoons milk chocolate chips

pinch salt

Preheat your oven to 350 degrees. Grease 2, 24 cup mini muffin tins with cooking spray or butter. Set aside

In your stand mixer bowl, beat the butter and sugars until light and fluffy…About 2 minutes.

Add the eggs, vanilla, salt and baking soda. Mix well.

Add in the cocoa powder and flour a bit at a time.

Pour in the mini chocolate chips and mix until just combined.

With a small ice cream scoop, scoop balls of dough into the prepared muffin pans.

Bake for 5 minutes and rotate the pan.

Bake for another 3 to 5 minutes and take out of the oven. The cookie cups should still be soft and a bit under done looking.

As soon as you take the cups out of the oven, take a teaspoon and make a well in each cookie cup. (See my photo above).

Leave them in the pan and make the peanut butter fudge.

In a heavy bottom sauce pan, add in all of the fudge ingredients.

Cook on low/medium heat until the mixture starts to bubble slightly.

Take the pan off the stove and let rest until the fudge hardens. (About 10 minutes)

With a mini scoop, or a tablespoon, scoop some of the dough into your hand. Roll the fudge into balls.

Place the balls of fudge into each of the cookie cup wells.

At this point, you can make the ganache, or just enjoy them warm!!

In a microwave dish or cup, heat the cream for about 45 seconds or until hot.

Pour it over the milk chocolate chips and stir until completely melted.

Add in the vanilla and salt.

Drizzle the ganache over the cookie cups.

* Another variation: drizzle caramel sauce and chopped peanuts over the top of the cookie cups 🙂